The oven to 180°C

The cream into a small saucepan and gently bring to the boil.

Over the chocolate and create a smooth ganache. Set aside to cool.

The eggs and the sugar in a bowl.

While whisking, warm the egg sugar mixture until sugar has dissolved and mixture is slightly warm.

Mixture off the heat and with a whisk, whip until light.

Fold in the chocolate ganache.

The sifted flour and sea salt.

Into greased moulds and bake for 20-30 minutes.
The cake is ready when slightly firm around the edges but soft in the centre.

To cool slightly before removing from the moulds.

With some chocolate sauce and a few sprinkles of cocoa nibs.